Amazing as a main course or an appetizer, these Bacon-wrapped Scallops are served with a creamy Hollandaise sauce for a lemony and buttery bite that will make you want to go back for more.
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Seared Scallops with Bacon and Hollandaise
There’s no back story to this recipe, but my-oh-my, there will be stories to come! I was craving scallops, but I knew I needed something a little more special than Alfredo and pasta. Tonight, I was in the mood for bacon and hollandaise. That’s right! This decadent sauce is for more than just Eggs Benedict.
I’ve never made hollandaise sauce before, so I turned to the best source I could think of for an authentic recipe—Julia Child. She didn’t let me down. The salty combo of bacon with creamy and rich Hollandaise took my favorite seafood to a divine level I didn’t know they were capable of. The sauce is lemony and buttery; a perfect match for seafood and the bacon adds a salty crunch. Bon appétit!
The key to making the perfect scallop recipe is to use dry scallops rather than wet scallops. Dry scallops are served or frozen right when they’re harvested, as opposed to wet scallops, which are preserved in a phosphate bath—meaning they absorb a lot of moisture. I typically get my scallops from Whole Foods, but any fresh seafood counter should have dry sea scallops for you to choose from.
Bacon-wrapped Scallops in Hollandaise
Ingredients
- 4 pieces bacon
- 1 Roma tomato
- 1 stick butter
- 3 egg yolks
- 1-2 tbsp. lemon juice
- STP, kosher Salt, Tonys and Pepper
- 1 lb. scallops
- Olive oil
Instructions
- FRY: Cook 4 pieces of bacon until crisp and then crumble. Set aside on a paper towel-lined plate.
- DICE: Dice the tomato and remove the seeds. Toss with a pinch of salt and set aside.
- SEASON: Place raw scallops on a platter. Sprinkle both flat sides of each scallop with STP.
- BROWN BUTTER: Melt one stick of butter in a small saucepan over low heat until it begins to foam and turns a light golden brown. Remove from heat.
- BLEND: Place 3 egg yolks into a blender. Add a pinch of salt, Tony’s, pepper and one tablespoon of lemon juice. Blend on high for about 30 seconds. Remove the center cap from the lid and slowly pour in the melted butter while blending on high. Pour in all but the foam. It will quickly form a cream sauce. Turn off the blender and taste. Blend in more STP or lemon juice, as needed.
- SEAR: Heat olive oil over medium-high heat in a large skillet or heavy sauté pan. Sear scallops for about 5 minutes or until they form a nice crust. Turn and cook for another 3-5 minutes on the other side.
- PLATE: Spoon the hollandaise sauce on a plate or individual appetizer dish. Place a scallop on top. Garnish with crumbled bacon, diced tomato and a sprinkle of sea salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for bacon-wrapped scallops with Hollandaise sauce
- Bacon. You can use your favorite kind of bacon here. You’ll need four slices and the rest you can make to snack on or save for breakfast tomorrow!
- Roma tomato
- Unsalted butter
- Egg yolks. This is the key to a delicious Hollandaise. I would use large eggs for this recipe.
- Fresh lemon juice. I love having fresh lemons on hand not only for a punch of acidic brightness, but for fresh lemon zest too.
- STP. This stands for my go-to spice combo: kosher Salt, Tony’s and black pepper.
- Scallops. You’ll need one pound of dry scallops which can be found at the seafood counter or in the frozen section. If buying frozen, make sure to grab dry scallops!
- Olive oil
See the full recipe card for servings and a full list of ingredients.
How to make seared scallops with Hollandaise sauce
- Fry: Cook 4 pieces of bacon until crisp and then crumble. Set aside on a paper towel-lined plate.
- Dice: Dice the tomato and remove the seeds. Toss with a pinch of salt and set aside.
- Season: Place raw scallops on a platter. Sprinkle both flat sides of each scallop with STP.
✔️ PRO TIP
Pat the scallops dry with a paper towel to remove as much moisture as possible. This will ensure a nice golden crust during the searing process.
- Brown butter: Melt one stick of butter in a small saucepan over low heat until it begins to foam and turns a light golden brown. Remove from heat.
- Blend: Place 3 egg yolks into a blender. Add a pinch of salt, Tony’s, pepper and one tablespoon of lemon juice. Blend on high for about 30 seconds. Remove the center cap from the lid and slowly pour in the melted butter while blending on high. Pour in all but the foam. It will quickly form a cream sauce. Turn off the blender and taste. Blend in more STP or lemon juice, as needed.
- Sear: Heat olive oil over medium-high heat in a large skillet or heavy sauté pan. Sear scallops for about 5 minutes or until they form a nice crust. Turn and cook for another 3-5 minutes on the other side.
- Plate: Spoon the hollandaise sauce on a plate or individual appetizer dish. Place a scallop on top. Garnish with crumbled bacon, diced tomato and a sprinkle of sea salt.
How to serve bacon-wrapped scallops
This recipe is a great way to start a meal alongside a Pinot Grigio or Chardonnay as the brightness of the white wine balances out the richness of the buttery sauce and seafood. If you’re serving this as your main, I would pair it with a light and refreshing side salad or atop a bed of fresh spinach.
This delicious dish is one of those recipes you can break out for an anniversary or Valentine’s Day to really wow your partner without spending all day at the stovetop. Let me know what you pair with these scallops in the comments below.
Storage
You can refrigerate cooked scallops in an airtight container for up to two days.
Frequently Asked Questions
Hollandaise sauce is so rich and creamy that many people think it uses milk or heavy cream, but it’s just a mix of butter, lemon and egg yolks. It may be most famous as part of Eggs Benedict, but it can be paired with seafood, poultry and veggies.
Leftover egg whites can be used up to three days after you’ve cracked the egg as long as you store it in an airtight container. You can add it to cake mix for a fluffier cake, make meringue or add it to omelets and quiche.
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